The leanest of the cuts, Lomo is the loin of the pig which is cured for 90 days and produced with paprika, as is customary in Spain. It is pink with some marbling of fat and a layer of fat around the edge. The only purebred loin in the U.S. market. Slice thinly. 6/2.65#, 12/1.3#, or presliced (preorder). Bellot or acorn means the pigs have been eating acorns for the last 3 or 4 months of their lives. When they reach the desired weight for slaughter, they have not eaten any other grains. Our producer in El Valle de Los Padroches in C¢rdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ib‚rico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance. The meat is dried and cured for 90 days to develop its unparalleled flavor.